Roast Chicken with Sage & Onion Stuffing

A golden roast chicken with a crisp skin, served with sage and onion stuffing baked alongside.

TIME BREAKDOWN
Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hours
Vegetarian
❌
Nuts
❌
Serves
5 people
Difficulty
Easy

Ingredients

  • 1.8kg whole chicken, at room temperature
  • 40g butter, softened
  • 1 lemon, halved
  • Salt and black pepper to taste
  • 1 onion, finely chopped (for the stuffing)
  • 30g butter (for the stuffing)
  • 100g fresh white breadcrumbs (for the stuffing)
  • 1 tbsp chopped fresh sage (for the stuffing)
  • 1 egg, beaten (for the stuffing)

Method

  1. Heat the oven to 200°C (180°C fan)/gas mark 6.

  2. Rub the butter over the chicken, season well and put the lemon halves in the cavity.

  3. Roast the chicken in a tin for 1 hour 30 minutes, which allows 20 minutes per 500g plus 20 minutes.

  4. Meanwhile, soften the onion in the butter for 5 minutes, then mix with the breadcrumbs, sage, egg, salt and pepper.

  5. Press the stuffing into a small buttered dish and bake it on a shelf beneath the chicken for the last 30 minutes.

  6. The chicken is cooked when the juices run clear from the thickest part of the thigh and a probe reads at least 75°C.

  7. Rest under foil for 15 minutes, then carve and serve with the stuffing.